Meringue Fudge drops

Meringue Fudge drops
Meringue Fudge drops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

27

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

27

servings

Ingredients

  • 2

    egg whites

  • 1/4

    teaspoon almond extract

  • 1/8

    teaspoon cream of tartar

  • 1/8

    teaspoon salt

  • 1/2

    cup sugar

  • FUDGE TOPPING:

  • 1/2

    cup semisweet chocolate chips

  • 3

    tablespoons butter

  • 2

    egg yolks, lightly beaten

  • 2

    tablespoons confectioners' sugar

  • 2

    tablespoons chopped pistachio nuts

Directions

Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Line baking sheets with parchment paper; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch. For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts. Yield: 4-1/2 dozen.

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